Fresh Crumbs : Dining Out
Fresh Crumbs are the tidbits at the table—conversation topics, recent news, upcoming events. In this new addition to our website, we keep abreast of the latest “crumbs” to help you get the most out of your next dining experience. See what crumbs our writers have uncovered lately!
| Post Type: Articles | Topic: Dining Out | November 03, 2008 |
Underground Restaurants Surfacing to the Top
Posted by Janelle Eckardt
“Underground restaurants” are beginning to pop up across the country, and are one example of how people are reaching out to each other. Many diners are also embracing the new economically friendly trend of restaurants offering family-style dishes for sharing, large dining tables for mingling, and prix-fixe menus for budgeting. The “underground restaurant” concept is catching on quick among hungry web-surfing folk nationwide, and more and more people are searching out info
| Post Type: Web Crumbs | Topic: Dining Out | October 27, 2008 |
The Case of the Plate Nabber
Posted by Janelle Eckardt
You’ve relished each bite of your meal, you’ve looked in awe at your posh surroundings, and you have just leaned back in your seat to take one long breathe before enjoying the last bite off your plate… Wait, where did your plate go? If this scenario rings a bell, you’ll appreciate Phyllis Richman’s latest lamentation about waiters and disappearing dishes.
| Post Type: Web Crumbs | Topic: Dining Out | October 22, 2008 |
Popcorn : The New Appetizer?
Posted by Julie Vukovich
Now appearing at your local restaurant: Popcorn as an appetizer. The Washington Post’s food critic Tom Sietsema discusses the new trend of mainstream restaurants beginning to offer popcorn as an appetizer on their menu in an October 8th article.
| Post Type: Web Crumbs | Topic: Dining Out | October 15, 2008 |
More Restaurant Trends Amid Economic Uncertainty
Posted by Lauren Duffy
This week, it’s the New York Times’ turn to cover restaurants in the downturned economy. An article published yesterday explores the trend of restaurants deciding to expand their business hours in order to serve more meals and bolster revenue.
| Post Type: Web Crumbs | Topic: Dining Out | October 08, 2008 |
High-End Restaurants in Tough Economic Times
Posted by Lauren Duffy
The L.A. Times explores what tight economic times mean to high-end restaurants, and what restaurants' changes can mean for the consumer. Even some of Southern California's top chefs—including Tom Colicchio of Craft, Josiah Citrin of Melisse, and Alain Giraud of Anisette—are noticing the effects of the economy on their business, and are striving to make changes to ensure their restaurants remain desirable—and affordable—to their patrons.
| Post Type: Articles | Topic: Dining Out | September 11, 2008 |
Guide to Tipping at Restaurants
Posted by Hope
Tipping is a common practice in the United States. However, knowing how much to tip or who to tip at a restaurant can be very confusing. This article provides a guide for tipping at restaurants. It explains who should be tipped and how much to tip when dining out.
| Post Type: Articles | Topic: Dining Out | July 28, 2008 |
Table Etiquette
Posted by Lauren Duffy
A lot of life's important events take place at a restaurant table—business deals, first dates, meeting the future in-laws. Regardless of the occasion or the company, good manners can help ensure everything runs smoothly. Here’s a quick rundown of common expectations at the table.
| Post Type: Web Crumbs | Topic: Dining Out | July 03, 2008 |
An Argument for Dress Codes
Posted by Lauren Duffy
On his Diner's Journal blog, New York Times food critic Frank Bruni contemplates the need for dress codes in restaurants.
| Post Type: Articles | Topic: Dining Out | June 17, 2008 |
Deciphering the Menu: Cooking Techniques
Posted by Lauren Duffy
You sit down in a restaurant, scan the menu, and find something that catches your eye—perhaps it’s the chicken, or the ribs, or the fish of the day. But then, as you study the menu’s description, you aren’t so sure you know what will arrive on your plate. What does "sous-vide," "braised," or "poached" mean in the menu description? Knowing a bit about simple cooking techniques can go a long way when it comes to making menu choices.
| Post Type: Articles | Topic: Dining Out | June 09, 2008 |
Dressing to Dine: Dress codes defined
Posted by Ashley_Rodriguez
For the most part, restaurant dress expectations can be organized into five categories: casual, business casual, casual elegant, formal, or jacket required. Although these categories can be helpful when preparing for a restaurant visit, they cannot choose the perfect outfit from your closet. What you may need is a guide to help choose a faultless getup for whatever the suggested attire.